Saute the onion with olive oil for 2-3 minutes. Add the tomatoes and flat green beans. Continue to saute for a few more minutes. Then add the kidney beans, crack wheat, hot water, salt and pepper, stir. Cover and cook until the vegetables are softened at medium-low heat.

Turn the heat off. Add fresh parsley and dill, stir. Let it cool down for a few minutes. Then slowly pour the ayran while stirring constantly. Add the dry mint, stir.